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A Bizarre Brandy Pairing Recipe, Created by The Mother Cooker


Created by The Mother Cooker


Award-winning food blogger Gem Morson, founder of The Mother Cooker, is sincerely passionate about eating seasonally. Inspired by Bizarre Brandy, our Limited Edition Christmas collection, learn how to bake a delicious Bundt cake with seasonal ingredients that can be paired with brandy.

Spiced Ginger Bundt Cake

Growing through the seasons made it apparent what I should be eating.

Bizzarre Brandy Shower Gel and Body Lotion

On the importance of eating seasonally

Eating seasonally means making recipes from produce that is in-season and hasn’t been manipulated to grow at a particular time. A brilliant way to become more creative with recipes, eating seasonally also benefits the environment. In-season produce travels fewer miles to reach your plate, significantly reducing greenhouse gas emissions.

Gem says: “I am a true gardener, so growing through the seasons made it apparent what I should be eating. It saves money, the food is more delicious and it is great for the environment. There’s nothing like being able to go outside and pick your very own squash or bright green broccoli knowing it’s only travelled a few feet.”

Salted Caramel Glazed Cake
The salted caramel glaze can be spiked with brandy

The salted caramel glaze can be spiked with brandy.

Spiced Ginger Bundt Cake

“This recipe was inspired by the feel, mood and smells of the collection. Elements of ginger emulate the scent, spices create warmth and the colours reflect the packaging. Deep ambers and caramels are reflected in the colour schemes. I chose to make a Bundt cake as a nod towards Art Deco style and, the salted caramel glaze can be spiked with brandy to create an even deeper level of flavour.”


  • 250g unsalted butter, room temperature
  • 470g plain flour
  • Half tsp salt
  • 1 tsp bicarbonate of soda
  • 1 tsp allspice
  • 2 tbsp ground ginger
  • 50g fresh ginger, grated
  • 225g light brown sugar
  • 1 egg, room temperature
  • 170g black treacle
  • 170g golden syrup
  • 250ml buttermilk, room temperature
  1. Preheat oven to 180ºC/gas mark 4.
  2. In a bowl, mix flour, salt, spices, bicarbonate of soda and fresh ginger. Set aside.
  3. In a separate bowl with a hand whisk or in a stand mixer on medium, mix together butter and sugar until light and fluffy.
  4. Turn mixer to low. Add egg and mix until combined.
  5. Add black treacle and golden syrup. Mix until combined.
  6. Add flour mixture in three batches, alternating with two batches of buttermilk. Be sure to begin and end with the flour mixture.
  7. Once everything is combined, spoon in to a pre-greased and floured Bundt tin, making sure all small crevices are coated, otherwise your cake will stick.
  8. Bake on 180 ºC/gas mark 4 for 45-50 minutes or until a toothpick comes out clean once inserted through the centre.
  9. Remove from oven and allow to cool in pan for 10 minutes before turning it out on to a wire rack.
Cake and Glaze recipe


  • 200g light brown sugar
  • 100g unsalted butter, room temperature
  • 180ml double cream, room temperature
  • Pinch of sea salt
  1. Add sugar to a pan on a low heat and cook until dissolved and golden, stirring occasionally so it doesn’t burn.
  2. Once dissolved, immediately add butter and stir until melted.
  3. Remove pan from heat and gradually whisk in cream until all is combined.
  4. Sprinkle with sea salt.

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